Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum

Abstract

The knowledge of the effect of polysaccharide addition on the textural properties of milk protein gels is important for foodstuff engineering design. Therefore, the microstructure, texture, and water-holding capacity of rennet-induced milk protein gel with and without the addition of different concentrations of guar gum (GG) were determined. It was found that the presence of GG changed the microstructure of rennet-induced milk gel. The addition of a GG concentration higher than 0.075% w/v led to a discontinuous protein network. Changes in the structure of the gel samples are reflected in the texture perception and their capability of water retention. When a limit GG concentration of 0.15% w/v was exceeded, a very weak gel sample was obtained. The results demonstrated that different milk protein gel microstructures can be created by the addition of different concentrations of GG. ARTICLE HISTORY

Dextran modulates physical properties of rennet‐induced milk gels

“…This was explained by depletion interactions between casein micelles and dextran (Mende et al, 2013). In rennet-induced milk gels, similar results are reported for guar gum up to a critical concentration (Tan et al, 2007;Galante et al, 2017).…”

“…The effects of polysaccharides from different sources on product texture strongly depend on type and concentration (Oliveira et al, 2011;Benjamin et al, 2018;Dai et al, 2018;Rubel et al, 2019), and some studies also reported a lower sensory acceptance of low fat cheeses with polysaccharides (Korish & Abd Elhamid, 2012;Cooke et al, 2013). To understand the impact of such additives on microstructure and rheology of rennet gels Tan et al (2007) and Galante et al (2017) examined, among others, the impact of guar gum, an uncharged polysaccharide. When present at low concentration (<0.75 g kg À1 ), coagulation time was reduced and a continuous, compact protein network was formed.…”

Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk

“…Rennet coagulation is a fundamental part of the cheese making process, affecting both the quality and yield of cheese [1]. Factors affecting rennet coagulation of cow milk have been studied continually for decades and continue to be of interest [2,3].…”

Evaluation of the effect of Gleditsia amorphoides gum on the properties of rennet-induced milk protein gels

“…Rennet addition to MP suspension induces casein micelle aggregation by loss of steric and electrostatic stabilisation since the rennet hydrolyses k-casein (Corredig et al, 2011;Perreault, Morin, Pouliot, & Britten, 2017). Some authors have reported that the addition of polysaccharides to MP suspensions affects the final characteristics of the gels obtained from the MP/ polysaccharide mixture (Bulut-Solak & O'Mahony, 2015;Galante, Boeris, Alvarez, & Risso, 2018). Therefore, the study and characterisation of the effect of polysaccharide addition on MP suspensions is important for the development of new gelled systems (Corredig et al, 2011;Nepovinnykh, Kliukina, Ptichkina, & Bostan, 2019).…”

“…Protein-polysaccharide mixtures in aqueous solutions display different behaviours, which can be either associative or segregative Q2 (Goh, Sarkar, & Singh, 2014;Sadeghi, Kadkhodaee, Emadzadeh, & Phillips, 2018). The mixture components could interact with each other in such a way as to impart a desirable characteristic to food stuffs (Acero- Lopez, Alexander, & Corredig, 2010;Bulut-Solak & O'Mahony, 2015).…”